Category Archives: snack
Jalapeno poppers are snacks, in my head, but as I mentioned: their deep-fried fatty goodness isn’t the best thing.
So, I puttered around and researched here and there until I came up with this baked popper recipe. Thankfully jalapenos are super-cheap and a little goes a long way. We like to have these with a smoothie and a movie for a late-evening snack.
All this week, I’ve been attempting to tempt you with delicious recipes for delectable Mexican food. Now, as promised, here’s one way to wrap it all up together.
I speak, of course, of the humble taco.
While both of the recipes previously work wonderfully on their own and can be used with many varied meals, they go nicely together and fantastically well if you tie them together with a bit of guacamole.
I thought this came out beautifully. I used a combination of whole-grain flours and added cardamom, which boosted the flavor considerably. I love crumbles for their simplicity – toss fruit with sugar, top with a mixture of flour, oats and more sugar. However, to cut down on at least some of the sugar, I used one of the stevia-sugar products, Sun Crystals, to acquire the same sweetness without as many calories. Now if only there was such a thing for brown sugar!
Today, I’m continuing the breakfast post from last week with two recipes for English Muffin Bread! This bread is superb, with a lovely, craggy crumb and is just right for pairing with Breakfast Sausage Patties.
We love our English muffins, but the damned things are super-pricey off-sale. What we like best is to fry an egg, a Breakfast Sausage Patty and top our freshly toasted, buttered muffin with them for a Muffinwich.
Those of you who follow me on Twitter probably saw my comments about a bread I baked that came out beautifully. Today, I’ll share the recipe. :)
The recipe is from an excellent book on breadmaking by James Beard that I found at the local thrift store for $2. (I love thrifting!) As I also mentioned on Twitter, I’m very tempted to work my way through it because so far, everything either my husband and I have tried has come out beautifully.
It looks like a wheat bread like many others — you can’t smell the heavenly wheaty scent that rises from a freshly toasted slice nor taste it with some orange blossom honey drizzled over.
I’ll be the first to admit: I am not much of a baker.
Sandwich bread has been elusive. The crumb would be too dense. The crust, too soft. Sometimes I’d even get a brick. (Good for breadcrumbs anyway.)
And I came across this one. It was a no-knead bread, which has given me problems in the past, but it didn’t call for any extended rising time forgotten in the back of the fridge. In fact, I could make it in about two hours. Now, it doesn’t produce the high-rising form of the kneaded loaves, so you wind up with fairly small slices, but it’s good enough for Sprats and Avocado Sandwiches.
Yes, you can buy coconut milk in cans. Most of the year, this is the cheapest way to acquire good coconut milk. Personally, I prefer the Thai Kitchen brand because it has coconut cream (solidified coconut milk), no additives and good taste where many of the other brands can be watery and bland. However, when coconuts are available, why not make your own? The two Thai coconuts we bought resulted in about 16 ounces of coconut milk plus tasty coconut fluffies to add to pancakes and smoothies for less than the price of 1 can.